A tapsilog plate consists of 3 Filipino food: tapa or dried cured beef, sinangag or garlic rice topped and fried itlog or egg. Usually, tapa is a mix of sweet and savory, exact for it’s beefy goodness. Other than tapa, silog is virtually endless, there are other varieties of silog meals, such as tocilog (tocino or sweet cured pork), hotsilog (hotdog), bangsilog (bangus or fried milk fish) or longsilong (longanisa or mixed ground pork). Filipinos eat this mostly for breakfast but it can be eaten for lunch, dinner, or even as a midnight snack if desired.
Pandesal is probably the most popular bread roll in the Philippines and is a staple in every Filipino household. Local bakeries, fondly called panaderias in the Philippines, and Pandesal vendors riding on bicycles already have the smell of these delicious bread rolls filling the air by between 4 or 5 am, usually selling out by 6:30 or 7 am.
Best paired with coffee or hot chocolate, this Filipino favorite is luckily quite easy to find. Just head out to the bakery nearest to you and they’re sure to have what you’re looking for! Just make sure to wake up early for this because only the early bird gets the Pandesal.
With Spanish and Chinese influences, Arroz Caldo is a great choice if you are looking for healthy food in the Philippines. The name of this wonderful dish literally translates to ‘rice soup’ in English. Similar to the congee of Vietnam, Arroz Caldo is a rice and chicken porridge stewed in broth, chives, ginger, and occasionally, saffron. If you want a dish that has a soothing effect on your stomach and offers health benefits, there is nothing better than a bowl of delicious Arroz Caldo.
Daing na Bangus
Daing na Bangus, directly translated as dried milkfish, is a popular breakfast in the Philippines. The milkfish is butterflied and marinated in vinegar and garlic, then deep fried in hot cooking oil. Best served with salted tomatoes, fried garlic rice, and egg on the side, this dish is sure to wake you up and leave you wanting more.
A sweet chocolate rice porridge, champorado is a classic favorite for breakfast. Usually eaten with tuyo, a salty dried fish. Champorado is cooked with sticky rice and chocolate tablea. A splash of evaporated or fresh milk is added to make the dish creamier. Champorado is perfect for the rainy days or even as a snack if you’re craving for some sweet rice dish. Champorado is easy to make at home, all you need to do have is sticky rice and chocolate tableas.
Usually more popular during the holiday season, the Bibingka or baked rice cake is made with ground rice, coconut milk, and egg, and is traditionally cooked in clay pots called “bibingka ovens” lined with leaves. Wrapped in banana leaves, this treat gives you that native Filipino feel, even when you’re in the middle of a bustling city. Bibingka is well-loved by Filipinos, which is why it comes as no surprise when you see bibingka kiosks and stores when you visit any local mall in the Philippines.
Similar to Bibingka, the Puto Bumbong is a popular holiday rice cake in the Philippines and is made with a mixture of purple ground rice steamed inside a bamboo tube. This delicacy is often topped with melted butter, brown sugar, and grated coconut.
Suffice to say, Filipino breakfast is far more than just delicious food. It is closely tied to Filipino culture and tradition, and having these scrumptious dishes and treats for breakfast can make you feel as if your whole Filipino experience is finally considered complete –but then again, that’s just breakfast. There’s still lunch, merienda (or ‘snack’), and dinner.